High-Protein Cheesecake Recipe for Muscle Gain and Weight Loss

Protein-loaded Apple Crumble Cheesecake uses cottage cheese and a few fresh ingredients for a lighter, high-protein take on a classic dessert. It tastes rich and decadent but with fewer calories and more protein. This easy recipe is delicious, quick to assemble, and perfect when you want a dessert you can feel good about going back for seconds.

You Will Love Protein Cheesecake

This recipe is practically foolproof — simple to make and reliably delicious. It’s a healthier twist on a cult favorite, and easy to customize with your favorite toppings.

Top it however you like. Apple crumble is my favorite, but jam, chocolate sauce, or fresh fruit all work beautifully.

Fast to prepare. The recipe takes just a few straightforward steps, a short bake, and a couple hours of chilling in the fridge.

Ingredients Needed

Full measurements are in the recipe card below.

• Graham crackers. The base for the crust — honey-flavored works well.
• Butter. Used for both the crust and the apple crumble topping.
• Pitted dates. Add flavor and help the crust bind.
• Cottage cheese (or farmer cheese). Provides great texture and protein.
• Sour cream or labneh. Labneh is a thick strained yogurt; Greek yogurt is a fine substitute.
• Vanilla extract.
• Egg. One large egg to bind the cheesecake filling.
• Sugar. For sweetening the cheesecake and the topping (maple syrup can be used instead).
• Protein powder. I use vanilla; pick your preferred brand and flavor.

Topping Ingredients

• Fresh apples. Gala is what I use, though Granny Smith works well too.
• Cinnamon. For warm apple flavor.
• Old-fashioned oats. Give the topping texture and a true crumble feel.
• Walnuts. Add crunch and depth.

Steps To Make Cottage Cheese Cheesecake

Ready to bake? Below is a concise walkthrough. Refer to the recipe card for full measurements and exact timing.

• Step One. Preheat the oven to 375°F (190°C). In a food processor, combine graham cracker crumbs, pitted dates, and butter until the mixture is crumbly and holds together.
• Step Two. Press the crust mixture into a 9×9 springform pan or similar dish, or into a disposable foil pie plate.
• Step Three. Bake the crust 6–8 minutes, until lightly golden. Remove and let cool. Reduce oven temperature to 325°F (160°C) for the cheesecake.
• Step Four. Add all cheesecake ingredients (cottage cheese, egg, sour cream or labneh, vanilla, sugar, and protein powder) to the food processor and blend until smooth.
• Step Five. Pour the filling over the cooled crust and smooth the top.
• Step Six. Bake at 325°F for 20–25 minutes, until the top is golden and the edges are slightly set. Let the cheesecake cool, then refrigerate for a few hours to fully chill and set.
• Step Seven. Make the apple crumble topping: in a sauté pan over medium heat, combine butter, sugar, cinnamon, oats, walnuts, and diced apple. Cook until the mixture thickens and melts together. Spread the warm crumble evenly over the chilled cheesecake, slice, and serve.

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Protein Cheesecake

By Bailey Rhatigan

Protein-loaded Apple Crumble Cheesecake made with cottage cheese and fresh ingredients. A rich-feeling dessert with fewer calories and higher protein — easy to make and very satisfying.

Prep: 15 minutes mins

Cook: 30 minutes mins

Chilling Time: 2 hours hrs

Total: 2 hours hrs 45 minutes mins

Servings: 6

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Equipment

• 9×9 springform or pie pan

Ingredients

Crust

• 1 sleeve Graham crackers, about 2 cups of crumbles
• 3 Tbsp butter
• 5-8 dates, pitted, fresh, not stale

Cheesecake

• 1 cup cottage cheese, or farmer cheese
• 1 large egg
• 2 Tbsp sour cream, or Greek yogurt or labneh
• ½ tsp vanilla extract
• 2 Tbsp sugar, or maple syrup
• 2 scoops protein powder, vanilla flavored

Apple Crumble Topping

• 1 apple, finely diced
• 4 Tbsp butter
• ¼ cup sugar
• ¼ cup old fashioned oats
• ½ cup walnuts, chopped
• ½ tsp cinnamon

Instructions

To Make The Crust

• Preheat oven to 375ºF. In a food processor, pulse graham crackers, pitted dates, and butter until crumbly and able to stick together. Add an extra tablespoon of butter if needed.
• Press the crust into a 9×9 springform or pie pan (or a foil pie plate).
• Bake 6–8 minutes until slightly golden. Remove and cool. Lower oven to 325ºF for the cheesecake.

Make The Cheesecake

• Blend all cheesecake ingredients in the food processor until smooth.
• Pour the filling onto the cooled crust and smooth the surface.
• Bake at 325ºF for 20–25 minutes, until the top is golden and the edges are set. Cool, then chill in the refrigerator for a few hours.

Apple Crumble Topping

• In a sauté pan, combine butter, sugar, cinnamon, oats, walnuts, and diced apple. Cook over medium heat until the mixture thickens and melds together. Spread evenly over the chilled cheesecake, slice, and serve.

Notes

• Do not overcook the crust or the cheesecake. Overbaking will dry the texture and make the crust crumbly.
• Any topping works. If you skip the apple crumble, use jam, fruit, or chocolate sauce instead.
• For cream cheese flavor, stir in 1/4 cup cream cheese to the filling.
• Storage: Refrigerate up to 4 days. Don’t freeze with the apple topping; undecorated cheesecake can be frozen up to 2 months.

Nutrition

Serving: 1 slice with topping | Calories: 352kcal | Carbohydrates: 24g | Protein: 25g

Nutrition information is an estimate and should be used as a guide.

Additional Info

Author: Bailey Rhatigan

Prep Time: 15 minutes

Cook Time: 30 minutes

Chilling Time: 2 hours

Total Time: 2 hours 45 minutes

Course: Dessert

Cuisine: American

Servings: 6

Calories: 352

Keyword: Cottage Cheese Cheesecake, protein cheesecake

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